Calamari à la Plancha
The World's Best Grilled Calamari! Struggling to make restaurant quality grilled calamari? Don't struggle any more! Follow my fool proof method of creating mouth-watering grilled calamari.
Marthinus Strydom
No knead Sourdough Bread
The Story
Calamari à la plancha is a delightfully crisp and spiced dish, popular in Spain and Portugal. Seared over high heat in cast iron until caramelized, then given a hearty spicing, it’s a quick yet impressive meal. I have adapted this recipe to make is more Cajun and spicey. Over the years I have perfected this incredibly tasty dish. Give it a try!
More about Italy
Italy is one of those countries about which you probably have quite a number of preconceptions before you have put one foot into the country. A country of olive oil and mafia, pasta, wine and sunshine, roman ruins and renaissance palaces, Italy has a lot to offer its visitors. Although some of these images are appealing, it would be a shame if that was the only thing you come away with. Italy is certainly much more complex and interesting than that.
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Ingredients
Method
- You need baby calamari, sometimes called Patagonian Calamari or Falkland Calamari.
- Wash the calamari in cold water.
- Mix the paste ingredients together in a large bowl.
- Coat the calamari in the paste.
- Heat a thin based skillet on high heat. Do not add oil to the pan.
- When the smoke comes off the skillet, add the calamari. Spread them out so that each piece touches the bottom.
- Leave undisturbed for around 30 seconds.
- Flip each piece over and fry for another 30 seconds. Each piece should be charred and caramelised.
- Add the butter to the pan and swirl around. Flip the calamari and continue to fry for another 30 seconds or until each piece is charred - but not burnt.
- Add the lemon juice and give the pan a quick shake.
- Serve with some crusty bread and extra slices of lemon.
